Parmesan Chicken Fingers Recipes

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PARMESAN CHICKEN FINGERS



Parmesan Chicken Fingers image

Buttermilk is a key ingredient in both the zesty marinade and creamy dipping sauce for this finger-lickin' family favorite. Thanks to our Test Kitchen for one fast-fixing, crowd-pleasing recipe any mom would love! Serve a green salad with the chicken and use leftover buttermilk dipping sauce as a dressing.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1-1/4 cups buttermilk, divided
3/4 teaspoon hot pepper sauce
1 pound chicken tenderloins
5 tablespoons grated Parmesan cheese, divided
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3/4 cup seasoned bread crumbs

Steps:

  • In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

Nutrition Facts : Calories 334 calories, Fat 14g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 595mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.

PARMESAN CHICKEN FINGERS AND CHICKEN PICCATA



Parmesan Chicken Fingers and Chicken Piccata image

Provided by Jamika Pessoa

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking sheet
2 pounds boneless, skinless chicken breast, cut into thick strips
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 large egg, beaten
1 cup Italian breadcrumbs
1/4 cup finely grated Parmesan, plus more for serving
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
Zest and juice of 1 lemon
2 tablespoons unsalted butter
2 to 3 teaspoons capers
2 tablespoons chopped fresh Italian parsley

Steps:

  • For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray.
  • Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together.
  • In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips.
  • Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside.
  • For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers.
  • Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

PARMESAN CHICKEN TENDERS



Parmesan Chicken Tenders image

Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.

Provided by cakeeater567

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 11

cooking spray
3 skinless, boneless chicken breasts, cut into strips
salt and ground black pepper to taste
½ cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon ground paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 eggs
1 cup bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Season chicken strips with salt and pepper.
  • Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
  • Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
  • Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
  • Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g

GARLIC PARMESAN CHICKEN TENDERS RECIPE BY TASTY



Garlic Parmesan Chicken Tenders Recipe by Tasty image

Here's what you need: flour, eggs, lemon juice, panko breadcrumbs, parmesan cheese, garlic powder, lemon zest, salt, pepper, chicken tenders, olive oil cooking spray

Provided by Tasty

Categories     Dinner

Time 30m

Yield 10 pieces

Number Of Ingredients 11

¾ cup flour
3 eggs
2 tablespoons lemon juice
1 cup panko breadcrumbs
½ cup parmesan cheese
1 tablespoon garlic powder
½ tablespoon lemon zest
salt, to taste
pepper, to taste
1 ¼ lb chicken tenders, package
olive oil cooking spray, or another preferred oil

Steps:

  • Preheat oven to 425°F (220°C).
  • Combine the egg and the lemon juice.
  • In a separate bowl, combine the panko bread crumbs, Parmesan, garlic powder, lemon zest, salt, and pepper.
  • Coat the chicken tenders in flour and shake off any excess. Then dredge in the egg and lemon juice mixture and allow excess egg to drip off. Coat with the panko bread crumb mixture, turning until evenly coated.
  • Lay chicken tenders flat on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Spray additional cooking spray over the chicken tenders to help them brown.
  • Bake for 20-25 minutes (or until browned and chicken is cooked all the way through), flipping once halfway through.
  • Serve with your favorite dip and some veggies for a fun appetizer or with garlic Parmesan roasted vegetables for dinner!
  • Enjoy!

Nutrition Facts : Calories 196 calories, Carbohydrate 16 grams, Fat 4 grams, Fiber 0 grams, Protein 20 grams, Sugar 0 grams

PARMESAN CHICKEN FINGERS OR FILETS



Parmesan Chicken Fingers or Filets image

There are a gazillion recipes for this, but I searched them all, and none are just like mine. My kids' absolute favorite. I get requests for this dish all the time....soooo good with potatoes and green beans!

Provided by Charmie777

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup parmesan cheese
1/4 cup dry breadcrumbs
1 teaspoon oregano
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts, cut into strips (or left in larger filets)
1/2 cup butter, melted

Steps:

  • Mix all dry ingredients together.
  • Dip chicken in butter, then into dry mix.
  • Bake on greased pan, uncovered, at 400º for 20 minutes.
  • Serve with your favorite dipping sauce: Ranch, BBQ sauce, Sweet and Sour, Honey -- .

Nutrition Facts : Calories 487.1, Fat 31.6, SaturatedFat 17.8, Cholesterol 185.3, Sodium 794.5, Carbohydrate 5.7, Fiber 0.5, Sugar 0.6, Protein 43.6

PARMESAN-CRUSTED CHICKEN FINGERS



Parmesan-Crusted Chicken Fingers image

These Parmesan-crusted chicken fingers have all the flavour and appeal of the greasy fast-food classic but are baked using an "oven frying" technique that used hardly any oil. Adding Parmesan cheese and tangy Dijon mustard to crunchy Japanese-style breadcrumbs (panko) gives these easy-to-prepare chicken fingers a sophisticated coating the whole family will enjoy. Look for panko breadcrumbs in the Asian section of your market. For even more kid appeal, serve the chicken fingers with a homemade honey mustard sauce, or a sweet-and-sour sauce made from apricot jam, cider vinegar, salt and pepper and a drop of hot sauce.

Provided by Chef mariajane

Categories     High Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

olive oil or vegetable oil cooking spray
2/3 cup panko breadcrumbs (Japanese style breadcrumbs)
1/4 cup parmesan cheese, grated
2 tablespoons chopped grated fresh parsley (optional)
1/4 teaspoon ground black pepper
1 tablespoon Dijon mustard
2 egg whites
1 lb chicken tenders

Steps:

  • Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
  • In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
  • Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

Nutrition Facts : Calories 234.3, Fat 4.3, SaturatedFat 1.7, Cholesterol 71.3, Sodium 370.6, Carbohydrate 13.7, Fiber 1, Sugar 1.4, Protein 33

PARMESAN CHICKEN STICKS



Parmesan Chicken Sticks image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 14 to 16 sticks

Number Of Ingredients 10

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Steps:

  • Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
  • Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
  • You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

OVEN CHICKEN FINGERS



Oven Chicken Fingers image

Oven Chicken Fingers are tender, golden strips of breaded chicken with two tempting sauces for dipping. The recipe comes from Mary Peterson of Charlestown, Rhode Island.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1/4 cup vegetable oil
6 boneless skinless chicken breast halves (5 ounces each)
1/4 cup sugar
2 teaspoons cornstarch
1/2 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

Steps:

  • Preheat oven to 375°. In a shallow dish, combine bread crumbs and Parmesan cheese; set aside. In a small bowl, combine garlic and oil. Flatten chicken to 1/2-in. thickness; cut into 1-in. wide strips. Dip strips in oil; coat with crumb mixture. Place on a greased baking sheet. Bake until golden brown, 20-25 minutes. , Meanwhile, combine sugar and cornstarch in a saucepan. Add cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing berries while stirring. For honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

Nutrition Facts : Calories 458 calories, Fat 14g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 490mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 32g protein.

EASY CHICKEN FINGERS WITH PARMESAN



Easy Chicken Fingers with Parmesan image

See why kids (and adults) love chicken fingers! Turn to our Easy Chicken Fingers with Parmesan recipe for some chicken fingers the whole family will adore.

Provided by My Food and Family

Categories     Home

Time 24m

Yield 8 servings

Number Of Ingredients 4

1/3 cup KRAFT Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
2 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat oven to 400°F.
  • Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
  • Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
  • Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

EASY CHICKEN FINGERS WITH PARMESAN



Easy Chicken Fingers with Parmesan image

See why kids (and adults) love chicken fingers! Turn to our Easy Chicken Fingers with Parmesan recipe for some chicken fingers the whole family will adore.

Provided by My Food and Family

Categories     Chicken

Time 24m

Yield 8 servings

Number Of Ingredients 4

1/3 cup KRAFT Grated Parmesan Cheese
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
2 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
1 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat oven to 400°F.
  • Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
  • Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
  • Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

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